Melopita in the Air Fryer
Traditional Greek honey cheesecake from the island of Sifnos — light, soft and fragrant with cinnamon, honey and lemon. Made in the air fryer with a golden, crisp surface.
Equipment
- 1 Air fryer
- 1 Springform (ca. 16-18 cm) Must fit in your air fryer
- 1 Mixing bowl
- 1 Whisk
- 1 Grater For the lemon zest
- 1 Brush
Ingredients
Cake
- 500 g mizithra or ricotta Room temperature
- 150 g liquid honey
- 3 pcs eggs Medium-sized
- 50 g plain flour
- 1 tsp ground cinnamon
- 1 tsp vanilla sugar
- 1 pcs grated lemon zest From an organic lemon
- 10 g butter For greasing the tin
Topping
- 2 tbsp liquid honey
- 0.5 tsp ground cinnamon
- 30 g chopped walnuts Optional
Instructions
Preparation
- Preheat the air fryer to 160 °C fan.
- Grease a springform tin (approx. 16-18 cm) that fits in your air fryer with 10 g butter. Optionally place a piece of baking paper in the bottom for easier removal.
- Whisk 3 pcs eggs together with 150 g liquid honey in a mixing bowl until the mixture is smooth and pale.
- Add 500 g mizithra or ricotta, 1 tsp ground cinnamon, 1 tsp vanilla sugar and 1 pcs grated lemon zest. Stir gently until the cheese mixture is evenly incorporated.
- Fold 50 g plain flour gently into the batter with a dough scraper, so the batter stays airy.
- Pour the batter into the greased tin and smooth out the surface with a spatula.
Cooking in the air fryer
- Place the tin in the air fryer and bake at 160 °C fan for 25-30 minutes, until the cake is golden on top and slightly firm in the middle.
- Test with a skewer — it may be slightly moist, as the cake sets further while cooling.
Serving
- Let the cake cool completely in the tin for at least 1 hour. It becomes firmer and easier to slice over time.
- Before serving, dust the cake with 0.5 tsp ground cinnamon, drizzle with 2 tbsp liquid honey and garnish with 30 g chopped walnuts.
Notes
Tips for a perfect result:
Use a tin that fits in your air fryer — typically 16-18 cm in diameter. The cake may look soft in the middle when it comes out, but it sets as it cools and turns into a soft, creamy consistency. Don't take it out of the tin too early. Variation:
Mizithra is the traditional cheese from Sifnos, but ricotta works as an easily available substitute. You can also mix half mizithra and half quark for a lighter version. Add a few drops of rose water if you like, for an authentic Mediterranean touch. Serving:
Melopita is traditionally served lightly chilled as a dessert with coffee. It goes well with a scoop of vanilla ice cream, fresh fruit or a small glass of Greek dessert wine. Portion size:
If your air fryer is smaller, you can use a smaller tin and adjust the baking time — check with a skewer after 20 minutes.
Use a tin that fits in your air fryer — typically 16-18 cm in diameter. The cake may look soft in the middle when it comes out, but it sets as it cools and turns into a soft, creamy consistency. Don't take it out of the tin too early. Variation:
Mizithra is the traditional cheese from Sifnos, but ricotta works as an easily available substitute. You can also mix half mizithra and half quark for a lighter version. Add a few drops of rose water if you like, for an authentic Mediterranean touch. Serving:
Melopita is traditionally served lightly chilled as a dessert with coffee. It goes well with a scoop of vanilla ice cream, fresh fruit or a small glass of Greek dessert wine. Portion size:
If your air fryer is smaller, you can use a smaller tin and adjust the baking time — check with a skewer after 20 minutes.
Nutrition
Calories: 445kcalCarbohydrates: 52gProtein: 17gFat: 21gSaturated fat: 11gPolyunsaturated fat: 2gMonounsaturated fat: 6gTrans fat: 0.1gCholesterol: 175mgSodium: 180mgPotassium: 240mgFiber: 1gSugar: 40gVitamin A: 600IUVitamin C: 2mgCalcium: 240mgIron: 1.5mgNet carbohydrates: 51g
